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JUNE 27-JULY 1; JULY 4-8, 2018 LOG SHEET #2 SMITHSONIAN FOLKLIFE FESTIVAL AUDIO/VIDEO LOG SHEET LOGGER NAME: Kathy Mulcahy/Paul Motsuh RECORDER 1 NAME: Foodways 1 FILE NAME: Hetsa1 0402.wav RECORDER 2 NAME: Foodways 2 FILE NAME: Food 2 0031.wav PRESENTER: Susana Safaryan DATE/TIME: 7-4-18 1 PM PROGRAM: Foodways STAGE: Hatasoun GROUP NAME: SESSION TITLE: Preserving: Artisan Dairy Production [[2 columned table]] | PARTICIPANTS | INSTRUMENT/OCCUPATION | | --- | --- | | Gayane Khachatryan | Cook | Non-skim cheese. - Ankash Panit [normally, goat milk] [In Armenia fresh milk (unpasturized) [[unpasteurized]] is used. a) Milk should be 32°C Types of cheese: String: (uses skim milk) Done earlier in Fat. b) Added 1/2 t [[teaspoon]] rennant, stir to spead [[spread]] rennant. Then Hands off. Gets up at 0630 to tend to animals and gather milk. Learned how to make cheese from her mom. c) Separat [[Separate]] curds from whey. Dump cheese into strainer. After 30 min flip cheese. After drain cheese (10 days → 40 days) Add to salted water.